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Topic: Classico's Fizzed (Read 2213 times)

Made a NY pie last night on aprox 600 degree stone. First time ever using Classico whole tomatoes, I stick blended them. Checked on pie at 5min. mark and it was FOAMING! Plain cheese pie, nothing different except for the canned whole tomatoes.Anyone else ever seen this happen

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scott123

I've never witnessed this, but it sounds a lot like you incorporated air into the tomatoes with the stick blender. When you stick blend, do you take the blender out of the liquid or does it always stay submerged?

I keep it submerged cause I hate frothy pink sauce.... I want to be able to use these hand squeezed on DD pizzas...guess I'll just have to try it and stick with the crushed/ground ones for thinner pies...

I think that Classico's quality is very inconsistent. Like I mentioned in one of your other threads, I stopped buying them when I got those cans that smelled sour when I opened them. Before that I had an occasional can that just tasted a little off. Never seen them foam though.

I just did a side by side in the nuke generator Classico Whole --- Classico Ground Man that 'lil cup of whole product took off worse than that Volcano Stromboli over there in Italy....http://www.volcanolive.com/stromboli.html

They should advertise on that can that the product comes with free "foaming action" !

I process my classico crushed in a regular Osterizer style blender, and not only do my tomatoes get foamy, they have an almost soapy like appearance. After storage in the fridge though it always settles back down. I don't recall If I have ever had foaming when baking.

I process my classico crushed in a regular Osterizer style blender, and not only do my tomatoes get foamy, they have an almost soapy like appearance. After storage in the fridge though it always settles back down. I don't recall If I have ever had foaming when baking.

Yep, twas a strange sight to behold Bleechy. Hasn't done it since though...musta been a rogue can...